Marinated Artichokes

Serves 4

Marinated Artichokes

This was one of my favorite things Lulu (my Mom) would make for us growing up and plus it got us to eat our veggies. I remember we used to huddle around a single artichoke pulling off the leaves to eat and eagerly wanted to get to the best part, the artichoke heart. Lulu would slice the heart in pieces and we would dip it in a lemon mayonnaise.

This recipe brings me right back to childhood! It’s easy to prepare and fun to eat. I hope you get to huddle around with your family and friends, eat this artichoke, and make some memories.

Artichoke Ingredients

  • 4 Artichokes
  • 1 lemon, sliced
  • ½ large onion (red or yellow), sliced
  • ½ cup dry white wine
  • ¼ cup of olive oil
  • Kosher salt

Marinade Ingredients

  • 1 lemon, zested and juiced (2 Tablespoons)
  • ¼ cup neutral oil
  • ¼ cup olive oil
  • ½ teaspoon of dijon mustard
  • ¼ cup parsley, minced
  • 2 Tablespoons of chives, minced
  • Salt and black pepper to taste

Cleaning

  • 1. Start by laying the artichoke on its side and using a knife to cut off the top third of the artichoke. Then, remove and discard the bottom layer of leaves with your paring knife or kitchen shears.
  • 2. With kitchen shears, cut off the top portion of the remaining leaves to remove the thorny part.
  • 3. If you want the artichoke to sit flat, cut off the stem right at the base. If not, then trim the bottom off with a paring knife and peel the stem with a vegetable peeler or paring knife.
  • 4. Once trimmed, place artichoke in cold lemon water and salt to clean. The lemon juice will help them from turning brown.

Cooking

  • 1. Fill a large pot with cold water, add salt (should taste like the ocean) and add lemon slices, onion, white wine and olive oil.
  • 2. Cover and bring to a boil. Then, simmer until the leaves pull away easily (approx 45 mins - 1 hour).
  • 3. Remove, turn upside down and drain. Once drained, turn right side up and pour marinade over. Refrigerate for 3-4 hours or overnight.
  • 4. When you get down to the choke (that’s the furry stuff in the center of the heart), you can remove that with a spoon and enjoy eating the heart.
  • 5. You can serve this with a lemon mayonnaise. Enjoy!

Marinade Directions

  • 1. Whisk together lemon juice and dijon mustard in a medium bowl.
  • 2. Slowly drizzle the oil in the bowl while whisking. Add herbs.
  • 3. Season with salt and pepper.

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